Rosemary Cashew Bar Nuts

I mentioned in yesterdays weekend recap that my Mom was hosting a dinner/birthday party on Saturday night. Generally if any sort of party involving food is being hosted in my house I will be asked to contribute my culinary skills…even if i’m not invited!

Fortunately I am happy to help especially if it means some kitchen experimentation. I made two appetizers and a dessert recipe all of which I am told were huge hits. Since no one at the party was gluten-free I took this as an opportunity to create some indulgent and very glutenous food. Not that gluten-free food isn’t indulgent or delicious…otherwise I would have nothing to blog about.

It’s funny how sometimes the recipes with the fewest steps end up being the most delicious. This was definitely the case when I tried these Rosemary Cashew Bar Nuts. C’s mom was the one who introduced me to them when I was visiting Minnesota in 2011. I could not stop eating them and asked if she could pass along the recipe.

Fortunately she happily passed it along and it turns out it was by the one and only Barefoot Contessa. I seriously think that Ina Garten has the magic touch. Her recipes always turn out perfectly. Unfortunately this meant that I now knew how to make these myself and they are addictive! I have an incredibly hard time exerting willpower when it comes to this appetizer. If these are around I am generally full before the meal. Hopefully your dinner guests will have more self-restraint than I do but regardless they will love this recipe. And they’re gluten-free.

These are the perfect combination of sweet and spicy with the added depth of the rosemary. Truly a fantastic appetizer for any dinner party. If you’re worried about too many leftovers you can halve the recipe or do what I do and pawn them off on guests as they leave! Though I did save a secret stash for myself…not that they lasted more than a day.

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9 Comments

Hi Davida!Stopping by your blog for the first time! I love how you have the recipe inserted right into your blog! You will have to teach me how to do that! LOL!!! Looking forward to connecting in the near future! Cheers, Tara 🙂

Thanks Tara! I am such a fan of your blog and so happy we were able to connect! I used Recipage to insert the recipe right into the blog. It takes a bit more time to put together each recipe but it organizes everything for you which I love (says the neat-freak in me). Happy to show you how it works! Be in touch 🙂

Kathryn

February 27, 2014 at 8:29 am

We are a paleo household. Do you have any suggestions for substitutions on the coconut palm sugar/brown sugar? We typically sub honey or agave as a sweetener, but I’m uncertain how this would work in your recipe?

Kathryn

Laurie

May 9, 2014 at 6:24 pm

So glad I looked at the post for these nuts. B and I are hosting a wine and appetizer shindig at the end of June. He (cue my feigning fainting) suggested we buy appetizers. As if. I’ve made baked brie, but wanted something more portable and was going to look for a recipe just like the brie in the phyllo tarts. Now, I know the proportions. As a total non-segway, but relevant in that it involves food is that the Sr VP of my department and I thought it would be fun to do a department potluck with a Chopped flair. So we picked various items and wrote them on a piece of paper with a course…so, for example, I got Main Course:Pistachios. My co-worker got Appetizer: Anchovy paste. I couldn’t help but add Dessert: Spinach. HA. It’s gonna be fun. One person is our department (He heads up training and development for the company) was a former pastry chef. Now, at least I have one easy appetizer on my list.

That is amazing!!! Chopped is my favourite show on the food network. I’ve always wanted to go on it but am too nervous to apply! I’m curious to see what they do with the spinach. Btw anchovy paste is the best addition to salad dressings. That and montreal steak seasoning. My mom’s ideas. She’s really the one who should go on chopped!